Japanese Fish Tacos
Photo: Leigh Beisch; Styling: Karen Shinto
This one's made with ponzu-wasabi mayo drizzled on Pacific albacore, the sustainable tuna.
How to Make It
Step 1
1
Pour ponzu into a large, resealable plastic bag. Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once. Drain ponzu from bag. Add oil and turn bag to coat fish.
Step 2
2
Heat grill to very high (550° to 650°). Oil cooking grate, using tongs and a wad of oiled paper towels.
Step 3
3
Grill fish, covered, turning once, until grill marks appear and fish is rare, 3 minutes. Slice albacore crosswise. Fill tortillas with slaw and fish, then top with a drizzle of mayo.
Step 4
4
*Find ponzu in the Asian foods aisle. Look for pole- or troll-caught albacore. If tortillas are very thin, buy double the amount and stack 2 per taco.
Step 5
5
Note: Nutritional analysis is per taco with 1 tbsp. sauce.
Ingredients
1/2 cup ponzu sauce*
1 1/2 pounds boned, skinned Pacific albacore* tuna fillets, about 1 in. thick
1 tablespoon vegetable oil
12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
Directions
Step 1
1
Pour ponzu into a large, resealable plastic bag. Add albacore, seal bag, and turn fish to coat. Chill for 1 hour, turning once. Drain ponzu from bag. Add oil and turn bag to coat fish.
Step 2
2
Heat grill to very high (550° to 650°). Oil cooking grate, using tongs and a wad of oiled paper towels.
Step 3
3
Grill fish, covered, turning once, until grill marks appear and fish is rare, 3 minutes. Slice albacore crosswise. Fill tortillas with slaw and fish, then top with a drizzle of mayo.
Step 4
4
*Find ponzu in the Asian foods aisle. Look for pole- or troll-caught albacore. If tortillas are very thin, buy double the amount and stack 2 per taco.
Step 5
5
Note: Nutritional analysis is per taco with 1 tbsp. sauce.
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